Chicken Crepes Mornay

These take a little while to make, but they are so very good. Worth the work in the end.

Crepes:
1 cup flour
1/8 t. salt
3 eggs
1 1/2 cups milk

Beat flour, salt, and eggs. Stir in milk and let stand for 1 hour. Cook crepes and set aside.

Filling and Sauce:
6 T. butter
6 scallions
2 cups chicken, cooked and cubed
4 T. flour
1/3 cup Parmesan cheese
1/3 cup bread crumbs
1/4 t. pepper
2 T. parsley
1 1/2 t. salt, divided
2 cups milk
1/2 cup swiss cheese
3/4 cup whipping cream

Melt 2 T. of butter. Cook scallions; add parsley. Add chicken and 3/4 t. salt. In a saucepan, melt 4 T. butter; stir in flour. Slowly add milk; stir until thickened. Add 3/4 t. salt, pepper, and cheeses. Add 1 cup of sauce to chicken mixture and stir. Stir cream into remaining sauce. Fill each crepe with chicken mixture. Top with sauce and bread crumbs. Bake @ 350 for 20-30 minutes.